Hello and happy fall, y’all! As the leaves turn and the air cools, there’s no better time to slow-cook a comforting, tender pork roast. This recipe combines the rich flavors of Amish butter, Hancock Farms honey, and a hint of apple cider vinegar to create a perfectly balanced sauce that’s both savory and sweet. It’s versatile, too—you can use a Pork Roast, Pork Chops, or even a Pork Tenderloin. Just adjust the sauce if you’re cooking a larger cut. Add dried apricots, prunes, and fresh thyme for a dish that’s as warming as it is delicious. Enjoy this taste of the season!
Ingredients
Pork Roast (Dry Ingredients)
- Approx 2 pounds or more Pork Roast
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tablespoon brown sugar
- 1 tsp chili powder
- 1 tsp onion salt or tsp onion powder and 1 tsp salt
Sauce
- 1/2 cup Amish butter
- 1/2 cup Hancock Farms honey
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons Soy sauce
- 2 tablespoons of minced garlic
Fruit and Herbs
- 1 cup dried apricots,
- 1 cup dried prunes
- 2 tablespoons fresh thyme
Directions
Pork Roast
Mix all of the Pork Roast (Dry) ingredients together. Pat the pork dry with a paper towel, put down a sheet of wax paper, pour the season blend on to the paper, spread it around and coat the meat.
Heat a frying pan with a teaspoon of oil and once hot sear the meat on all side.
Place Pork into a slow cooker.
Sauce
Combine the sauce (wet) ingredients and pour into the pan that you used to sear the pork, along with the butter. Get the yummy bits off the bottom of the pan and mix until the butter is melted.
Pour the sauce over the Pork in the Slow Cooker.
Add the Fruit and Herb mixture to the slow cooker.
Cook on low until the meat is tender.
Pull the pork out of the slow cooker and slice.
Add the pork back to the slow cooker and mix.
Enjoy!
